Bring a small saucepan of lightly salted water to the boil. Add chicken, bring to a simmer and cook for 15 minutes or until chicken is cooked through. Remove with slotted spoon and chill for 1 hour, or until cold. Chop into cubes.
Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook as per packet's instructions. Drain, cool under a cold running tap and drain again. Transfer to a large salad bowl and toss with 1 teaspoon oil. Set aside.
Toss pasta, chicken with olives, tomatoes, feta cheese, onion, peppers, oil, lemon juice, basil, chilli, salt and pepper. Gently toss the avocados in and serve. Enjoy!
For a quick cheat, use ready-made chilled pasta and leftover chicken from shop-bought rotisserie or the Sunday roast.